Steak Enchiladas

Instructions

Blend the olive oil, lime juice, chipotles, adobo sauce, salt, pepper and cumin into a marinade. Pour it into a gallon-size zip-top bag, add the steak, and refrigerate for at least 1 hour.

Light a charcoal grill using a chimney starter, so the steak does not pick up a lighter-fluid taste. Remove the grate, lay the steak directly on the coals, and cook about 60 seconds per side for medium rare.

Wrap the steak tightly in aluminum foil and keep it warm while you make the sauces.

Purée the serrano chiles with the malt vinegar until smooth. Pour the purée into a large saucepan and boil over medium high heat until reduced by one third, then keep it warm over low heat.

Melt the butter in a saucier over medium heat and cook until the bubbling stops. Whisk in the flour and keep whisking until the paste looks like pale, blonde library paste.

Stir in the cheese and melt it, heating to just below a simmer. Lower the heat and cook until the sauce thickens slightly, then set it aside.

Slice the steak as thinly as you can across the grain. Put a generous handful of meat in each tortilla, add a spoonful of cheese sauce, roll up, and set seam side down on a parchment-lined sheet pan until all 24 are filled. Nibbling on leftover steak is allowed.

Spoon the remaining cheese sauce evenly over the enchiladas and bake at 375°F for 45 minutes, until browned and bubbling on top. Move them to serving platters.

Drizzle the warm chile purée over each enchilada and serve.